Decorative British Marshmallows
cooltracey's Description

very pleased with the way this cake turned out was my first attempt

cooltracey is an Amateur Cake Maker.

Cake Ingredients & Method

110g/4oz self raising flour
110g/4oz butter or margarine
110g/4oz caster sugar
2 medium eggs
Heat the oven to 180C/350F/Gas 4.
Line 2x18cm/7in cake tins with baking parchment
Cream the butter and the sugar together until light and fluffy.
Beat in the eggs.
Seive the flour and fold in carefully.
Divide the mixture between the two cake tins and spread out evenly.
Bake for 20-25 minutes until a skewer comes out clean.
Allow to stand for 5-10 minutes before turning on to a wire rack to cool.
Sandwich the cakes together with jam, and/or whipped cream.
Sprinkle the top with sifted icing sugar and serve.

Decor Ingredients & Method

1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk
In a large bowl, cream the shortening and butter with an electric mixer. Add the vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep the bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

To Decorate

buttercream icing with decorative pearl balls. The base with make of pure chocolate with the cake filling inside that as well

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First Attempts! > giant flower cupcake

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